Cool Whip Ganache Food

COOL WHIP GANACHE

Steps:

• Chop up chocolate and add it to a microwave-safe bowl with the cool whip.
• Microwave on high for 30-second intervals, stirring between each one until chocolate is fully melted.
• Remove from microwave and stir continuously until mixture turns a rich chocolate color.
• Set ganache aside to thicken as it cools, when it reaches the desired thickness, use it as you like!

COOL WHIP CHOCOLATE GANACHE

Steps:

• Microwave ingredients in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring every minute.
• Let stand 15 min., then use to top cake, cupcakes or brownies.

WHIPPED GANACHE

Steps:

• Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl.
• Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir chocolate and cream until totally combined.
• Chill ganache; stir every 5 minutes until mixture is cool to the touch. Remove bowl from refrigerator; whip ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in color. Do not overwhip, or mixture will become grainy. Ganache will keep thickening after you stop whisking. Use immediately.

CUPCAKES WITH CHOCOLATE-COFFEE GANACHE

Steps:

• Heat oven to 375ºF.
• Prepare cake batter as directed on package. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool in pans 10 min. Remove to wire racks; cool completely.
• Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into centers of cupcakes, adding about 1-1/2 tsp. to each.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining coffee until dissolved. Cool slightly. Spoon over cupcakes; top with sprinkles.

COOL WHIP CHOCOLATE GANACHE DIPPED COOKIES

Steps:

• Cover baking sheet with waxed paper.
• Dip cookies, 1 at a time, in COOL WHIP Chocolate Ganache; place on prepared baking sheet.
• Let stand 10 min. or until chocolate is firm.

WHIPPED CHOCOLATE GANACHE

Steps:

• Place chocolate in large metal mixing bowl.
• Heat cream to boiling, either on the stove, or in the microwave.
• Pour hot cream over chocolate and stir until chocolate is melted.
• Add powdered sugar, sm amt at a time to taste.
• Place the bowl, uncovered, in refrigerator to chill for at least 30 minutes, but no longer than 1 hour. Also place the electric mixer beaters to chill.
• Remove bowl and beaters from fridge and whip ganache on high for 2-3 minutes, or until it lightens in color and triples in volume.
• Use as desired on cake or cupcakes.